Ingredients:
- 3 ripe bananas
- 2 cups oats
- 35g chocolate hazelnut spread
- 1 tablespoon cacao powder
- 1/2 teaspoon baking powder
- Some hazelnuts for topping
Method:
- Preheat the oven to 180/200
- Place all ingredients in a blender (except the hazelnuts) and keep mixing until combined
- Pour into mini cupcake moulds
- Top with crushed hazelnuts
- Bake for 10-15 minutes
Enjoy :)
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